Couscous has risen in popularity in recent years as people become more health-focused. But with so many brands and varieties, how can you tell good couscous from cheap one?
Well, it all starts with understanding what is couscous made from, how it is prepared and what products are used in its making.
There are several tell-tale signs of quality couscous. Color, flavour and texture are the 3 quality signs of good couscous. Because couscous is made from semolina, how it looks and feels after rehydration is a testament to the quality of the wheat that was used in making it. Martino works hard every day to improve the quality of our products by using our know-how and unique expertise in the couscous and pasta sector. This know-how is the result of many years of experience in this field and a culture of excellence at all levels of the company.
But what makes Martino’s couscous high quality is the process of making it using quality products and clean Matese water.
Understanding the wheat grain
Looking into the very heart of a wheat grain reminds us how great (and nutritious) Martino’s couscous is. Understanding the process of making the couscous makes you keenly aware of the vast differences in high quality couscous when compared to other cheaper productions.
Martino’s couscous is made exclusively from durum wheat whose grain has 7 layers of skin around it. The more layers are removed, the more we get to the heart of the grain (which is called semolina). Martino exclusively uses semolina for its couscous production and there is a reason for this.
It is the exclusive use of semolina that guarantees:
- The highest amount of protein,
- The lowest amount of ashes.
This allows us to achieve the smooth, silky texture that Martino’s couscous is known for.
3 ways to recognize good quality couscous
When you shop around for couscous, there are 3 qualities to look for. These are the color, the scent and the degree of rehydration.
With high-quality couscous, the color is the first thing you’ll notice. The rich yellow hue comes from the usage of the heart of the grain. Couscous products that use all 7 layers of the wheat grain can’t achieve the intensity of yellow that you’ll see in Martino’s products.
The same applies to the scent. When you think of couscous you think of wheat and that deep, earthly smell of the crop. It comes from the semolina or the heart of the wheat. Using other parts of the grain actually dilutes the scent and leaves the couscous smelling less intense.
A great degree of rehydration
Finally, the degree of rehydration is also a hallmark of great couscous. The quality of the raw materials determines the degree of rehydration. The more water you need, the worse the quality of the couscous because the additional skins prevent water absorption! Martino achieved a rehydration degree of 3, which is among the highest in the market. Check this article to know more about how to rehydrate your couscous.
Martino only offers best quality couscous
Martino Couscous is a high-quality product that is not only authentically Italian but produced to the highest quality standards and traditions. We have combined our know-how with a meticulous production process to produce couscous that is truly Italian, full of spirit, wonderfully versatile and delicious in any meal.
Beloved in Italy and abroad, Martino’s couscous is a testament to how far high-quality ingredients and the right manufacturing process can take a brand.
We carry a line of various couscous products such as gluten-free couscous or wholemeal couscous. For the latter, we use durum wheat grains from their last two skin layers. These are the cleanest layers and the highest in fiber. For this reason, Martino wholemeal couscous ensures a high quantity of fibers while keeping the ash content low.
At Martino, we’re extremely passionate about the quality of your products and the way they make their way to your table. And one step we take towards ensuring that quality is by obtaining the highest food safety certifications available.